Eggs, Sausage, Pumpkin Cream Cold Brew

Prep Time 20

Cook Time 45

Servings

Calories 655kcal

In a small saucepan combine the milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt over low to medium heat. Whisk to combine until it's slightly steaming but not boiling. Alternatively, you can combine all of the ingredients in a glass and use a hand-held frother to mix together.
Remove from heat and pour into a glass. Refrigerate for 5-10 minutes.
While the Pumpkin Cream mixture is cooling. Preheat the oven to 400°F (200°C).
Cook the sausages in the oven until browned and cooked to an internal temperature of 155℉ (68℃), about 10-12 minutes.
In a skillet, add olive oil. Add the diced potatoes, season with salt and pepper, and cook until golden and crispy, stirring occasionally, about 15-20 minutes. Remove from the skillet and keep warm.
While the home fries are cooking, toast the bread slices. Spread butter on the toasted bread and top with your favorite jam.
In a nonstick pan, add the butter. Crack the eggs into the pan and cook until the whites are firm. Season with salt and pepper.
Remove the pumpkin cream mixture from the fridge and add to a milk frother. Froth until nice and frothy.
Place ice cubes into a glass, pour the cold brew over ice, and add the pumpkin cream mixture. Sprinkle pumpkin pie spice over top. Serve the eggs, sausage, home fries, and toast with a glass of pumpkin cream cold brew on the side.